What is the one dish you can’t live without at a potluck dinner? The one you search for as you walk down the table, past all the potato salads and macaroni salads? That’s right. Deviled eggs.
Deviled eggs are probably the easiest dish to make ever–and if your family is like my family, one of the fastest to disappear. Everyone has their own variation, their own secret ingredient…that’s what makes deviled eggs great. You never know quite what you are going to get!
Me? I like to put Worcestershire sauce in mine.
Hardboil 12 eggs. I carefully drop into boiling water and boil for 12 minutes, then rinse out with cold water and drop ice into the pan. Use your own method, but don’t overboil or the egg yolks will turn that gross gray color.
adapted from Food.com
½ cup light Miracle Whip
1½ tsp. Worcestershire sauce
1½ tsp. yellow mustard
½ tsp. salt
½ tsp. black pepper
Hardboil eggs and cool thoroughly. Peel and slice in half, longways.
Pinch egg halves to remove yolks. Sit egg white halves in a serving or storage dish.
In a medium bowl, mash egg yolks until fine and crumbly. Using a hand mixer, whip mashed yolks together with all other ingredients except the paprika.
When mixture is very well blended and creamy, spoon carefully into a piping bag (or a small plastic bag with one bottom corner cut off).
Pipe yolk mixture into egg white halves; be conservative to ensure you have enough to fill every egg. Sprinkle all eggs gently with paprika.